Title: Crescent Rolls (Butterhorns)
Categories: Bread Family
Yield: 18 Servings
| 5 | c | FLOUR (BREAD FLOUR PREFERED) |
| 2 | x | PACKAGES DRY YEAST |
| 1 | c | MILK |
| 1/2 | c | SUGAR |
| 1/2 | c | SHORTENING |
| 2 | ts | SALT |
| 3 | x | EGGS |
IN A LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR AND YEAST. IN A SAUCE PAN PAN
HEAT MILK, SUGAR, SHORTENING AND SALT TO 115 DEG F. ADD TO DRY MIX AND ADD
EGGS, MIXING FOR 1/2 MINUTE AT LOW SPEED. MIX AT HIGH SPEED FOR 3 MINUTES.
BY HAND STIR IN ENOUGH FLOUR TO MAKE A MODERATELY STIFF DOUGH. KNEAD UNTIL
SMOOTH AND ELASTIC, SHAPE INTO A BALL AND LET RISE UNTIL DOUBLED. DIVIDE
DOUGH INTO 3 EQUAL PARTS AND ROLL EACH INTO A CIRCLE ABOUT 12". CUT INTO 12
WEDGE SHAPED PARTS AND ROLL EACH FROM WIDE EDGE INTO A TIGHT CRESCENT SHAPE
. PLACE WITH POINT DOWN ON A GREASED BAKING SHEET. COVER AND LET RISE UNTIL
DOUBLED. BAKE AT 375 FOR 10 - 12 MINUTES.